Pinot Grigio Chicken with Honey Citrus Glaze


for marinade---

½ cup Barefoot Pinot Grigio

2 garlic cloves, minced

2 tbsp honey

juice of ½ orange

for chicken ---

2 tsp canola oil

2 boneless skinless chicken breasts

1/3 cup Barefoot Pinot Grigio

1/3 cup honey

juice of ½ orange

juice of ½ lime

sprinkle of sea salt and pepper


Combine the marinade ingredients in a large shallow dish. Add the chicken breasts, cover and place in the refrigerator for one hour.

After the chicken has marinated, remove from the fridge. Heat up the oil in a grill pan {or cast iron skillet} over medium-high heat. Once hot, add the chicken.

Cook the chicken for about six to eight minutes per side, until cooked through.

During the final stages of the chicken cooking, make the glaze: combine the Barefoot Pinot Grigio, honey, juice from the other half of your orange and lime juice in a small pot. Bring to a simmer for 30 seconds. Remove from heat.

When your chicken has finished cooking, turn off the heat and pour the glaze over the chicken breasts. Season with a pinch of salt and pepper.



~90 minutes {includes time to marinate}